When eringi is coated with oil and butter, move to one side of frying pan, put oysters in the empty side, and continue sauteing.

When oysters are lightly brown, pour sake, oyster sauce and soy sauce mixture, and cook for a few minutes.

6.

Stir potato starch + water mixture again, swirl in a small amount at a time, quickly stir, and add more as necessary.

7.

Serve on plate.
Gently squeeze out excess water from green onions, and top the oyster dish.

<Notes>

Because oysters are already coated with potato starch, a relatively small amount of potato starch + water mixture is needed to thicken sauce at the end. Always stir the mixture before adding to hot ingredients while cooking. Potato starch tends to sink in the prep bowl, and an uneven consistency when poured into hot food could result in a lumpy sauce.

If green onions feel slimy (common with thick-walled sections), rub in water while soaking to eliminate the slimy feel.

Chopped chives work as a great substitute for green onions.

This dish has a strong flavor. Pair with a light, refreshing dish or something spicy. A dish with a crunchy texture would be a good match, too.